Kala Jamun is a popular Indian sweet, often served during festivals and special occasions. Traditionally made with khoya (reduced milk), this recipe offers a unique twist by using semolina (suji) instead. The result is a soft, melt-in-the-mouth dessert with a rich, caramelized flavor.
In this exclusive guide, we’ll walk you through the step-by-step process of making Semolina Kala Jamun (Suji Kalo Jam)—a delicious and easy alternative to the classic version. This recipe is perfect for those who want a quicker method without compromising on taste.
Why You’ll Love This Semolina Kala Jamun Recipe
- Easy to make – No khoya required!
- Soft & juicy – Perfect texture every time.
- Deep-fried goodness – Crispy outside, tender inside.
- Sugar syrup-coated – Infused with cardamom and saffron.
- Great for festivals – Ideal for Diwali, Eid, or family gatherings.
Ingredients for Semolina Kala Jamun (Suji Kalo Jam)
For the Jamun Dough:
- 1 cup semolina (suji/fine sooji)
- 1/4 cup all-purpose flour (maida)
- 1/4 cup milk powder
- 1/2 cup yogurt (curd)
- 1/4 tsp baking soda
- 1 tbsp ghee (clarified butter)
- A pinch of cardamom powder
- 2-3 tbsp milk (as needed for binding)
For the Sugar Syrup (Chashni):
- 1.5 cups sugar
- 1 cup water
- 4-5 cardamom pods (crushed)
- A few saffron strands (optional)
- 1 tsp rose water (optional)
For Frying:
- Oil or ghee (for deep frying)
Step-by-Step Instructions for Making Semolina Kala Jamun
Step 1: Prepare the Sugar Syrup
- In a saucepan, combine sugar and water.
- Heat on medium flame until the sugar dissolves completely.
- Add cardamom pods and saffron for flavor.
- Simmer for 5-7 minutes until the syrup reaches a one-string consistency (when you take a drop between your fingers, it should form a single thread).
- Turn off the heat and add rose water (if using). Keep warm.
Step 2: Make the Semolina Dough
- In a mixing bowl, combine semolina, all-purpose flour, milk powder, and baking soda.
- Add yogurt and ghee, mixing well to form a crumbly mixture.
- Let it rest for 10-15 minutes (this helps the semolina soften).
- Gradually add milk (1 tbsp at a time) until a soft, non-sticky dough forms.
- Cover and let it rest for 10 more minutes.
Step 3: Shape the Kala Jamun
- Divide the dough into small lemon-sized balls.
- Roll them smoothly between your palms to avoid cracks.
- Ensure they are evenly shaped for uniform cooking.
Step 4: Deep Fry the Jamuns
- Heat oil/ghee on medium-low flame (too hot, and they’ll burn; too low, and they’ll absorb excess oil).
- Gently slide in the jamuns, frying 4-5 at a time.
- Stir occasionally for even browning.
- Fry until they turn deep brown (almost black)—this gives the “Kala Jamun” its signature color.
- Remove and drain on a paper towel.
Step 5: Soak in Sugar Syrup
- While still warm, transfer the fried jamuns into the sugar syrup.
- Let them soak for at least 30 minutes to absorb the sweetness.
- For best results, keep them soaked for 1-2 hours for a juicier texture.
Tips for Perfect Semolina Kala Jamun
- Low & slow frying – Ensures even cooking without burning.
- Don’t skip yogurt – It keeps the jamuns soft.
- Warm syrup, warm jamuns – Helps in better absorption.
- Add nuts – Garnish with chopped pistachios or almonds.
FAQs About Suji Kala Jamun
1. Can I make this without milk powder?
Yes! Replace milk powder with more semolina or khoya if available.
2. Why did my jamuns break while frying?
The dough may be too dry—add a little more milk or yogurt.
3. How long can I store Kala Jamun?
They stay fresh for 2-3 days at room temperature or up to a week in the fridge.
4. Can I bake instead of frying?
Yes, but frying gives the best texture. For baking, brush with ghee and bake at 180°C for 20-25 mins.
Conclusion
This Semolina Kala Jamun (Suji Kalo Jam) recipe is a must-try for sweet lovers who want a quick, foolproof version of the classic dessert. With its rich, caramelized flavor and melt-in-mouth texture, it’s sure to impress your family and guests.
Try this recipe today and enjoy the perfect balance of crispy, juicy, and sweet in every bite! Don’t forget to share your results in the comments.
Happy Cooking! 🍽️
